It looks great but she does it in the broiler. It is spring here in the mountains and I want to cook outside while I can so I decided to adjust the recipe and method and do it in one of my smokers, the WSM Mini.

The recipe for this is at the end of the post.

I started with just under a pound of chicken thighs. I mixed the paprika, garlic powder, salt, pepper and chili powder together and used it as a rub on both sides of the chicken thighs.

I put a couple of chunks of apple wood under some partially burnt coals from a prior cook and then put 3/4 chimney of lit briquets over them and let the mini heat to between 375 and 400 F. While the mini was heating up, I mixed the honey, vinegar and Sriracha together to make a basting sauce.

I put the chicken on the mini and brushed it with the sauce. I covered the smoker and let it cook for 8 minutes. I slathered both sides with the sauce and turned the chicken. I let it cook for 8 minutes, slathered and turned two more times. Then I let it cook for 10 minutes (total cooking time 34 minutes).

I used an instant read thermometer (my beloved Thermapen) to make sure the chicken had an internal temperature over 165 F. I took it off and covered it with foil and let it rest for 10 minutes.

We served it with rice and the Missus’ excellent creamy coleslaw.

The Verdict

This is a fantastic recipe. Nutmeg Nanny deserves kudos for the seasoning profile and it really takes to smoking. The honey gives it a sweet sticky coating. The vinegar adds a touch of tart and the Sriracha gives a smooth heat.

If you don’t have a smoker, try it in the broiler like Nutmeg Nanny does. You won’t regret it.